Crispy Smashed Brussels Sprouts
Golden, crispy and delicious, Crispy Smashed Brussels Sprouts will change the way you think about Brussels sprouts!
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If you think you don’t like Brussels sprouts, these Crispy Smashed Brussels Sprouts will change your mind!
I’ll be honest, the only time I like Brussels sprouts is when they’re crispy, so no boring boiled Brussels sprouts here.
They’re crisp on the outside, tender on the inside, and utterly delicious!
Serve them hot from the oven with your favorite dip and watch them disappear.
Have you ever tried kale sprouts? They taste like a combination of kale and Brussels sprouts!
Ingredients needed (scroll down to recipe card for complete recipe):
- Brussels sprouts
- Olive oil
- Grated Parmesan
- Panko breadcrumbs
- Seasonings – smoked paprika, garlic powder, salt & pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
First we steam the sprouts, then smash them.
Then we brush a seasoned oil on them and top them with a Parmesan breadcrumb topping before getting baked to crispy perfection.
How to serve Smashed Brussels Sprouts
These are the most crisp and best tasting right out of the oven!
They’re great as-is, but dipping them in Roasted Jalapeno Aioli or Roasted Garlic Sun-Dried Tomato Aioli makes them next-level!
They make an excellent side dish to:
💡Tips & Tricks
- Dry Brussels sprouts: Drain, cool, and dry the steamed sprouts thoroughly before smashing them to ensure a crispy sprout.
Looking for more vegetable recipes? Here are some favorites:
- Garlic Sesame Green Beans
- Curry Spiced Roasted Carrots
- Braised Cabbage & Onions
- Crispy Za’atar Roasted Potatoes
Would you serve these as a side dish or an appetizer? Let me know in the comments!
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Crispy Smashed Brussels Sprouts
Equipment
- steamer basket or electric steamer
- 2 small bowls
- Parchment paper optional
- pastry brush optional
Ingredients
- 1 pound Brussels sprouts trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- olive oil spray
Instructions
- Remove any wilted or discolored outer leaves from the Brussels sprouts.
- Steam Brussels sprouts in either an electric steamer or a steamer basket for about 8 minutes, or until fork tender. While they steam, combine olive oil, garlic powder, smoked paprika, salt & pepper in a small bowl. In the other bowl combine the Parmesan cheese and breadcrumbs.
- Preheat oven to 425℉/220℃. Drain Brussels sprouts and shake dry. Transfer them to a dish towel to dry for about 5 minutes.
- Line baking sheet with parchment paper or cooking spray. Arrange Brussels sprouts on baking sheet with space in between. With the bottom of a glass, smash the Brussels sprouts to about 1/2 inch thick.
- Dip the pastry brush in the seasoned oil and brush it on the smashed Brussels sprouts (alternatively, you can drizzle it on), then spoon the Parmesan breadcrumbs on each sprout, pressing it down to adhere.
- Give them a light spritz of olive oil spray and bake for 14-19 minutes or until golden and crisp. If desired, sprinkle a little salt on them as they come out of the oven. Excellent served with the aioli mentioned in post. Enjoy!
Video
Notes
- There are approximately 15-20 Brussels sprouts in one pound. The “4 servings” are based on 4 per person.
- This recipe was developed using fresh Brussels sprouts. Frozen sprouts can be a bit watery, so drain and dry thoroughly before smashing.
- These can be made in advance by steaming and smashing ahead of time, then adding the oil and topping and bake right before serving.
- These are best freshly baked, but you can store leftovers in an air-tight container in the fridge for up to 3 days. Pop in the air fryer or oven to reheat.
A great new way to make tasty vegetables!